Claypot Beef Belly with Radish and Vermicelli蘿蔔粉絲牛腩煲
Tender beef belly and sweet daikon radish are slow-braised to perfection in a flavorful broth, then simmered with glass vermicelli in a claypot. This warming dish is deeply savory and wonderfully comforting.
01Ingredients
- 600g beef belly, cut into 1.5-inch cubes
- 500g white radish (daikon), peeled and cut into 1-inch chunks
- 100g glass vermicelli, soaked in warm water until soft, drained
- 3 cloves garlic, smashed
- 3 slices ginger
- 2 star anise
- 1 cinnamon stick
- 2 tbsp cooking oil
- 500ml beef broth or water
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch + 1/2 tbsp water)
- 2 scallions, chopped (for garnish)
Nutrition (per serving)680kcal
- Protein38.5g
- Carbs32g
- Fat42.5g
Fiber 2.5 gSodium 890 mg
02Steps
- Blanch beef belly in boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities. Cut into cubes.
- Heat cooking oil in a large pot or claypot over medium heat. Add smashed garlic, ginger slices, star anise, and cinnamon stick; stir-fry until fragrant, about 1-2 minutes.
- Add blanched beef belly to the pot and stir-fry for 3-4 minutes until lightly seared. Add Shaoxing wine and let it evaporate.
- Pour in beef broth (or water), light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
- Add white radish chunks and continue to simmer for another 15-20 minutes, or until both beef and radish are very tender.
- Stir in the soaked vermicelli and cook for 2-3 minutes until soft. If desired, stir in cornstarch slurry to slightly thicken the sauce.
- Garnish with chopped scallions and serve hot directly from the claypot.
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